She is running an article on summer entertaining and was looking for some delicious recipes to share. I submitted an ol' standby, and struggled to quantify the ingredients as I so often throw things together. I call these recipes "fridge clean-outs." This combination was taught to me by a dear friend who introduced me to the wonders of lentils. To top it off, you can buy Montana grown lentils around town. Woot woot!
None the less, this is a great summer salad. It can introduce lentils to your bean-fearing friends, and is a light, healthy addition to those delicious (yet meaty) patties that come off the grill.
Summer Lentil Salad
2 1/4 cups (1 lb) Timeless brand black beluga lentils (Montana grown)
1 medium red onion, diced
1 large tomato, seeded and diced (Three Hearts Farm grows amazing tomatoes)
1/2 cup chopped parsley or cilantro
8 oz. Amalthelia goat feta, crumbled.
Dressing:
2 T. dijon mustard
Juice of 1 lemon
1/2 cup extra virgin olive oil
Salt and Pepper to taste
Rinse lentils well and drain. Place lentils in pot and cover with at least 3 inches of water. Bring to a boil, and reduce to a simmer. Check lentils after 15 minutes, and cook until just tender. Do not overcook. Rinse lentils under cold water to stop the cooking process and drain well.
While lentils are simmering, place ingredients for the dressing in a small glass jar and shake to combine. Combine cooked lentils with the remaining ingredients. Tastes best when cooled in the fridge for at least 1 hour.